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Popeye's Fried Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| --Popeye's Fried Chicken-- | |
| 3 cups | Self-rising flour |
| 1 cup | Cornstarch |
| 3 tbl. | Seasoned salt |
| 2 tbl. | Paprika |
| 1 teas. Baking soda | |
| 1 pk. | Italian Salad Dressing Mix Powder |
| 1 pk. | Onion Soup Mix, (1 1/2 Ounces) |
| 1 pk. | Spaghetti sauce mix, (1/2 Ounce) |
| 3 tbl. | Sugar |
| 3 cups | Corn flakes, crushed |
| 2 | Eggs, well beaten |
| 1/4 cup | Cold water |
| 4 lb. | Chicken, cut up |
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
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